Giveaway- Beans, beans, and more beans!

I’m willing to bet you, faithful Vegan MoFo readers, go through a substantial amount of beans in a month. Wouldn’t it be great to have several pounds of these nutrient-packed legumes shipped to your front door…for free?! I mean, if nothing else, it would save you a trip to the grocery store and allow you to spend more time MoFoing.

For the second year in a row we’ve received a great giveaway from the folks at PNW Farmers Coop. Three lucky people will win three two-pound bags of non-GMO lentils, garbanzo beans, and split peas, sustainably-produced by family farmers in the U.S. Pacific Northwest. That’s enough to last you quite a while, I’d imagine!

If you need bean inspiration, why not turn to your fellow MoFoers?

Two Vegan Ladies cooked up some adorable Lentil Sliders that look both tasty and satisfying.Or how about some Moroccan Pumpkin Hummus, recipe provided by Robin Robertson?

If you’re all about the split peas, perhaps Cupcakes and Kale will inspire you with her Curried Chana Dal Soup.

To enter, leave a comment below by 4:00 PST 10/3/2012, telling us about your favorite bean or bean dish to prepare. Be sure to include a valid email address so that we can contact you. Three winners will be randomly selected and announced an hour (or so!) after the giveaway is closed. This giveaway is open to folks in the U.S. only.

I can’t even pick one favorite bean or dish, they’re all so good! But if I had to choose right this moment I would say the lentil & veggie soup from AFR. I’ve made that one multiple times and it’s always good.

Making falafel and hummus! my favorite thing to do during free time on the weekends is make big batches of falafel and hummus to stuff into pitas and wraps, toss in salads, or even put over rice and quinoa during the week to come. sigh.. i love falafel.

Such a difficult question! I like white bean burger, tamale pie with black beans, split pea soup, bean burritos, the list could go on forever! My personal favorite is the chickpea because I love blending the into hummus, putting them on salads, and pizza too. Although if I’m cooking for my family I’s have to say split peas. They are the only legume that I can get my family to eat!

Oh, tough choice! If I could only have one legume now and forever, I’d have to go with chickpeas, but French lentils du Puy would be a very close second. Chickpeas are so useful and versatile and fit into a myriad of cuisines.

If I was stuck on a desert island and could only take one type of legume with me, it would be the humble chickpea. My favorite dish is chickpea crepes, called socca it Italy and Besan Chilla in Indian cuisine. They’re delicious!

I made three bean chili last night with black beans, pintos, and white beans. SO GOOD! But my favorite beans would be lentils or garbanzos. I get regular cravings for ethiopian spiced lentils and falafel.

So many great beans, how to single out a favorite? I guess we probably use chickpeas and black beans the most. Chickpeas in the form of channa masala, hummus, salads, etc. Black beans for burritos and tamales, etc. See, I couldn’t say just one.

I keep beans in the house at all times. I love to eat warm garbanzo beans or Black eyed peas with taco sauce any time of the year. But with the weather getting colder I have turned to Lentel Barley Stew. It’s so good.

I fully believe that I could not survive without chickpeas! Chickpeas in curry, hummus, chickpeas in pasta- the list goes on and on! My all-time favorite recipe? Chickpea “tuna” salad. This one takes me WAAAYYY back! Maybe I’ll make some right now…

My favorite is using Navy Beans to make a nacho cheese sauce from one of Dreena Burton’s recipe books. My non-vegan friends LOVE it and say it’s exactly like that canned cheese they put on nachos at baseball games — but it’s high fiber and protein and low fat. Mmmmmm….

Being soy and gluten free, I use beans for ev.ry.thing. Sloppy joes, chickpea cutlets, black bean sausage. The list goes on and on. The beans I use the most are chickpeas and navy beans. They are both incredibly versatile!

Honestly, the quick, easy, lazy food I make most often is just throwing some olive oil and chickpeas in a pan, and cooking them until crunchy. Add a bit of salt, nooch, and zaatar halfway through [or rosemary and garlic], and you’ve got dinner!

chickpeas!! they are so versatile. i make chickpea salad (mock tuna but i hate to even call it that), chickpea burgers, manhattan chickpea chowder, hummus so many ways, curried chickpeas, baked chickpeas, chickpeas and spinach for breakfast! omg, i could go on!

I love black eyed peas like crazy (with some mixed greens and some biscuits and some gravy… Oh, man)! But my favorite bean to cook with is the handy-dandy black bean. Chili, bean dip, enchiladas – these are the no brainers. But I also learned from a friend to chop them up and add them to spaghetti, or rinse them and add them to chilled pasta or rice salads. They’ve totally versatile.

Hummus, hummus, and more hummus! I’m so glad I finally braved using dried beans instead of canned and have been dabbling in making my own hummus – it’s about a billion times better than even the best store-bought tub of hummus.

I haven’t tried roasting chickpeas, but they tend to be my go-to bean/legume. I’m trying to sneak lentils into more things. But really, my favorite bean dish to prepare is good old black bean and sweet potato burritos. It’s a classic.

I actually make a huge bowl of rice/quinoa/farro with chickpeas, veggies and Earth Balance to take to work with me a few times a week. It’s easy, deliciously vegan and pretty much a guarantee I’ll soon turn into a chickpea.

I don’t know that I can pick just one favorite bean dish! We cook black beans once a week or more to toss in rice bowls or make tacos. I love having chickpeas soaking for hummus. And tossing lentils, veggie broth, and some soy curls in the slow cooker makes for a delicious stew for lunch!

Um, I love all beans! If i absolutely had to pick one I’d say black beans. I love making tacos, tofu scrambles, stuffed sweet potatoes, soups, and more with black beans. Like any bean, they are incredibly versatile. Runners up would include chickpeas and cannelloni beans.

Black beans, kidney beans, pinto beans – yum! I throw them all together with some tomatoes and spices and a couple secret ingredients and get our favorite meal of the fall/winter… chili! Even my “I don’t eat foods without meat” husband can’t get enough!